Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain

Purpose Although the challenge of food waste (FW) in the foodservice sector is significant, restaurant managers do not always engage in its reduction. The psychological reasons for this disengagement remain insufficiently understood. This study aims to explore the antecedents of behavioural intention of restaurateurs (not) to reduce FW. The influence of three factors is tested, namely, market orientation; environmental apathy alongside selected neutralization techniques, namely, appeal to higher loyalties; denial of injury and denial of responsibility. Design/methodology/approach The study uses the method of a large-scale managerial survey (n = 292) administered in the commercial foodservice sector of Spain. The data are analysed via structural equation modelling with partial least squares. Findings The study finds that market orientation affects managerial intention to reduce FW but not their attitude, while environmental apathy influences managerial attitudes but not their behavioural intention. The study confirms the negative effect of such neutralizers as the appeal to higher loyalties and the denial of injury on suppressing managerial intention to reduce FW. Contrary to initial anticipations, another established neutralizer, the denial of responsibility, exerts no significant effect. Practical implications The study elaborates on the interventions necessitated to neutralize the effect of the neutralizers on managerial (un)willingness to reduce FW in the commercial foodservice sector. Originality/value This is the first known attempt to understand the drivers of managerial engagement in FW reduction in the commercial foodservice sector through the prism of environmental apathy, market orientation and neutralization theory.

THE DESIRED PROFESSIONAL COMPETENCIES IN THE HOSPITALITY INDUSTRY IN NUEVA VIZCAYA

The hospitality industry covers an extensive range of occupations, including those related to food service and lodging which require continuous innovations and improvement. This study determined the level of desired professional competencies in the hospitality industry in Nueva Vizcaya. Descriptive correlational method was employed to discover the relationships that exist between variables and to elicit data from hospitality professionals and educators from business establishments accredited by the Department of Tourism and higher education institutions in Nueva Vizcaya who participated in this study. A modified questionnaire, frequency counts and percentage, mean and correlational procedure were used to analyze and interpret data. Findings of the study showed that the desired professional competencies of respondents along personal effectiveness competencies, workplace competencies, and specific industry-sector competencies particularly on Lodging Management and Food and Beverage Management were very high. Likewise, respondent’s intellectual competencies, industry wide competencies, and specific industry sector competencies particularly along Beverage Service; Culinary Arts; Front Office Procedure; Destination Marketing and Management; Tour Operations and Travel Management; Recreation, Amusement and Attractions; and Meetings, Events, and Exhibitions Management were high. It was found also that age and civil status significantly correlates with specific industry sector competencies particularly Beverage Service. However, the most crucial scenario to address is how to increase the understanding of certain managerial competencies and leadership styles to converge industry needs more accurately, to be more effective and successful managers or entrepreneurs. In this context, the researcher opted to propose for the enhancement of the curriculum of the Bachelor of Science in Hotel and Restaurant Management program to hospitality educators in Nueva Vizcaya. KEYWORDS: Competencies, Professional Competencies, Hospitality Industry

MANAGEMENT AS AN INTEGRAL COMPONENT OF THE RESTAURANT BUSINESS

The article reveals the essence of the concept of «management» and analyzes scientific approaches to its interpretation in the restaurant industry. In the work the authors consider the concept of «management» as a process of planning, organization, motivation and control in order to achieve goals and to improve efficiency of activity. Based on this, it is determined that the restaurant management is an effective management of the restaurant, the main purpose of which is to maintain the stability of operation, competitiveness and improvement of the restaurant. The current state of the restaurant business in Ukraine and its future prospects are analyzed, which speaks of the dynamic development of the industry, despite the rather difficult situation that has arisen due to the spread of the COVID-19 threat around the world. It is proved that the key to the effectiveness of restaurant management is the implementation of the basic functions of management: planning, organization, motivation and control. The use of the proposed functions is necessary to solve common management problems and the whole management process. The influence of functions and management methods on the restaurant business and on the efficiency of the restaurant industry is substantiated. It is shown that all functions of management are dialectically connected with methods of management as the main task of functions of management as kinds of administrative activity is formation of methods of management (economic, organizational-administrative, social-psychological). The article announces the important components in the management restaurant, such as: the strategy of institution development, effective financial management, personnel management, service improvement, marketing, promotion of the institution, the choice of a convenient management system of the institution, following which will ensure the achievement of goals, reaching a new level, increasing competitiveness in the market of restaurant services.

Is Mathematics Required for Cooking? An Interdisciplinary Approach to Integrating Computational Thinking in a Culinary and Restaurant Management Course

In recent years, with the flourishing of the catering economy and the trends in computer technology, restaurant operators have increasingly relied on employees with computational and information skills. Breaking through the traditional teaching method of mere lecturing, the study conducts a teaching demonstration by integrating the computational thinking concept and a Microsoft Excel computational system on the school’s E-learning platform into the teaching of a Culinary and Restaurant Management course. A non-equivalent control group pretest–posttest study with a quasi-experimental design is adopted for the assignment of experimental participants and the design of the course. The results show that a curriculum design with computational thinking significantly improves the effectiveness of students’ learning in digital technology and is especially helpful for the cultivation of the key capabilities of menu design and cost planning among restaurant management skills. The study makes the following contributions: during the Culinary and Restaurant Management course, the use of the E-learning platform and computing programs such as Microsoft Excel is associated with greater learning effectiveness than traditional teaching methods. The research results can serve as a reference for promoting an E-catering business model and a sustainable educational model in the future.

The Effect of Waiters’ Occupational Identity on Employee Turnover Within The Context of Michelin-Starred Restaurants

Although restaurants employ a high number of employees across the United Kingdom, accounting for 4.5% of total U.K. employment, this figure masks the relatively high degree of employee turnover. There is limited information about work engagement and turnover among waitering staff (servers). This study analyzed which antecedents (e.g., employer brand, extraversion, and stereotype) impact servers’ occupational identity, and how this relationship affects work engagement and employee turnover within a theoretically informed conceptual framework. A sample of servers in London based Michelin-starred restaurants was used (N = 398). Although extraversion and stereotype reactance were not found to be relevant to occupational identity, employer brand was. The notion that the construction of occupational identity has consequences for work engagement and employee turnover was supported, as positive relationships were found. This research has practical implications for restaurant management strategy, and informs further investigations within the field.

Dynamic Restaurants Quality Mapping Using Online User Reviews

Millions of users post comments to TripAdvisor daily, together with a numeric evaluation of their experience using a rating scale of between 1 and 5 stars. At the same time, inspectors dispatched by national and local authorities visit restaurant premises regularly to audit hygiene standards, safe food practices, and overall cleanliness. The purpose of our study is to analyze the use of online-generated reviews (OGRs) as a tool to complement official restaurant inspection procedures. Our case study-based approach, with the help of a Python-based scraping library, consists of collecting OGR data from TripAdvisor and comparing them to extant restaurants’ health inspection reports. Our findings reveal that a correlation does exist between OGRs and national health system scorings. In other words, OGRs were found to provide valid indicators of restaurant quality based on inspection ratings and can thus contribute to the prevention of foodborne illness among citizens in real time. The originality of the paper resides in the use of big data and social network data as a an easily accessible, zero-cost, and complementary tool in disease prevention systems. Incorporated in restaurant management dashboards, it will aid in determining what action plans are necessary to improve quality and customer experience on the premises.

Kreativitas Netizen dalam Strategi Pemasaran Restoran untuk Menarik Wisatawan (Studi Kasus Restoran Hotel Best Western Premier La Grande Bandung)

The aim of this research is to explain the role of hotels in promoting their restaurants and create new ideas on the resources owned by hotels to develop marketing techniques with digital and contemporary channels. The research was conducted at the Restaurant Best Western Premiere La Grande Bandung. This research is a qualitative research with data and analysis results presented in the form of descriptions through observation methods, in-dept interviews, and documentation. Data analysis technique with steps; data processing, data analysis, and interpretation of data analysis results. The result of this research is that marketing media through the internet (digital promotion) has a very significant effect on visitors to the Best Western Premiere La Grande Hotel Restaurant, Bandung. Among the online media used by restaurant management, Instagram has the greatest impact on promotional results to visitors. Consecutively the role of digital media in marketing results, namely 45% of the Instagram hashtag, 32% of the website and 23% of the e-brochure. Thus the digital marketing strategy has a high level of effectiveness in introducing hotels in general and specifically at the Restaurant Hotel Best Western La Grande Bandung. Keywords: marketing strategy, creativity, netizen

Mentoring and Agile: Points of Contact in Restaurant Management

The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and continues effective communication through distribution systems, distancing services, organizing targeted delivery to customers and sales of restaurant products. Customer-oriented management thus acquires new meaning and flexible forms, where mentoring becomes a flagship in a disoriented economic environment. Therefore, the introduction of mentoring, which is correlated with Agile-management technologies, is an important component of the strategy of restaurant business development and a relevant object of study. Purpose and methods. The purpose of the study is a theoretical analysis of mentoring and the formation of its reference model, which determines the areas of restaurant management improvement in pandemic risks. The inter paradigmatic nature of the research objects determines the use of a set of general scientific methods, such as theoretical analysis and synthesis, modeling, elimination, which provided a thorough consideration of the components of mentoring and Agile-management of business processes in the restaurant, their modeling into a single system of anti-crisis lockdown. Results. An empirical analysis of the definitions of “mentoring” and “Agile” has been made. A reference model of mentoring has been formed and its main components have been investigated. The basic provisions of Agile-control in a restaurant in the conditions of oscillating lockdown have been developed. Recommendations for compiling mentoring and Agile management into an effective model of restaurant tactical development have been developed. Conclusions and discussions. The study showed that the actualization of mentoring and flexible management methods is an urgent scientific task, as it allows studying and scientifically substantiating the recommendation complex for their implementation in the practice of business entities. Further research needs to be deepened to assess the mentoring effectiveness and Agile-management in restaurants in the post-harvest period.

Machine Learning and Data Analytics based Restaurant Management System for Improving Customer Experience

In restaurant industry many of them do not have automated tool for monitoring the customers. Machine learning helps to predict information from the data and Data analysis will provide data in well visualized manner. This project is divided into 3 parts as descriptive learning, predictive learning and prescriptive learning. The application is prepared using php and Data analysis using Google Data Studio and python. With this product restaurant can find their weakness focus on it and can increase the revenue after filling it up. In the project descriptive analysis focuses on customer data and sales data. Predictive analytics focus on instore analysis and expense tracking by visualizations. Lastly, predictive analytics includes Apriori algorithm for making combos of menu and XGBoost and RandomForest Classifier algorithm. The project also includes NLP analysis on reviews given by the customers.